Iran / Main
Joojeh kabab
Chicken in a saffron marinade with onion juice and lemon, grilled over coals.
Ingredients
- Boneless chicken thigh1.2 kg
- Onions3
- Saffron1 pinch
- Lemons3
- Yoghurt150 ml
- Butter80 g
- Olive oil60 ml
- Tomatoes, to serve6
- Basmati rice, to serve500 g
- Sumac, to serve1 tbsp
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Grind the saffron with a pinch of sugar and steep it in three spoons of warm water for fifteen minutes.
Grate the onions finely and squeeze the juice through muslin, discarding the pulp.
Mix the onion juice, half the saffron infusion, the juice of two lemons, the yoghurt, oil, salt and pepper.
Cut the chicken into four-centimetre pieces, coat it in the marinade and refrigerate it eight hours.
Thread the pieces onto flat skewers packed tight and get the coals to an even strong heat.
Grill eight minutes a side, turning the skewer every two minutes.
Mix the melted butter with the remaining saffron and brush the kebabs before serving. Serve with rice, tomatoes and sumac.
